Sauce Ingredients:1/2 tablespoon of Chipotle Powder1 - 15 oz can of Fire-Roasted Tomatoes2 cloves of Garlic 1/2 of an Onion1/4 teaspoon of Ground Cumin1 teaspoon of Mexican Oregano (whole leaf)a few sprigs of CilantroSalt to taste

Directions:

Pre-heat your oven to 400°F.

Combine all of your meatball ingredients into a food processor. Pulse til smooth.

Use your hands to roll the mixture into medium-sized meatballs. If the mixture is too dry, then add water.

Bake for 15 minutes.

Make your sauce by combining all the ingredients into a blender. Blend til smooth.

Pour into a pot. Heat up the sauce and simmer over medium heat for a few minutes.

Out of the oven, coat the meatballs with the chipotle sauce.

I like to serve mine over a bed of greens with brown rice and avocado.

Note: If you prefer to cook your own beans, you'll need about 2 cups. You can switch to chipotles in adobo if you can't find the powder. You can always make your own fire-roasted tomatoes, about 4-5 would work.

Directions:Sift the corn flour. This will keep it from clumping when you start to cook it.

Prepare the Alguashte paste. Take the ground pumpkin seeds and mix it in a bowl with 1-2 tablespoons of water depending on how thick you like it.

Heat up 2 cups of water on high. As it starts to get hot, lower the temperature to medium before it starts boiling. Start adding the flour and whisking it into the water. Whisk it til there are no clumps and the mixture has thickened. Add salt to taste.

Serve in a bowl. Add the beans on top and pour the pumpkin seed paste all around the bowl.

You can add more or less of the beans and paste, this just happens to be my preference.

This is often served with a red chili hot sauce but that's optional.

That's it. Hope you try it out. I'll be back soon with a Latino comfort food recipe that is Vegan, Gluten-Free, weight loss and diabetic friendly. Hasta Luego! Buen Provecho!